A not so long and not so short lasagna recipe that I’ve made several times. The ingredient list is below. You can use fresh chopped herbs for a more natural flavor or dried if you want to save time and money.
1 lb ground beef
6 oz ground lean pork
3/4 cup chopped onion
1 clove garlic, minced
16 oz diced tomatoes
16 oz tomato sauce
2 tsp parsley flakes
2 tbsp sugar
1 tsp salt
1 tsp basil leaves
12 oz creamed cottage cheese
1/4 cup parmesan cheese
1 tsp parsley flakes
3/4 tsp salt
1/2 tsp oregano leaves
8 oz lasagna noodles, cooked and drained
3/4 lb shredded mozzarella cheese
1/2 cup Parmesan cheese
Cook and stir ground beef, ground pork, onion and garlic in large saucepan or dutch oven, until meat is brown and onion is tender. I usually add the onion and garlic first as it takes a little longer to to become translucent than it does to brown the meat.
Once the meat is cooked drain off all the fat you can, add the tomatoes and break them up with a fork. Next, stir in the tomato sauce, 2 tbsp of Parsley Flakes, 2 tbsp of sugar, 1 tsp of salt, and 1 tsp basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
In another bowl mix the cottage cheese, Parmesan cheese, parsley flakes, 3/4 tsp salt and the 1/2 tsp oregano.
Reserve 1/2 cup meat sauce for thin top layer in the next step. In un-greased baking pan, 13×9x2 inches, layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and the cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top;sprinkle with 1/2 cup Parmesan cheese.
Here is what mine looked like when I was at this point
Preheat oven to 350 and bake uncovered for 45 minutes.